Asian Pasta Salad
A delightful, vibrant dish that combines Asian flavors with the simplicity of a pasta salad, perfect for gatherings and weeknight dinners.
Ingredients
Vegetables
- 1 cup sugar snap peas Crunchy peas for sweetness.
- 1 piece seedless cucumber Unpeeled, adds refreshing notes.
- 6 pieces green onions Aromatic with a hint of sharpness.
- 1 cup red onion, diced Enhances overall flavor profile.
- 1 cup mini tri-colored peppers Colorful and juicy.
Proteins
- 1 to 1.5 cups frozen shelled edamame, thawed Adds protein and nutty flavor.
- 1 bag mini chicken and cilantro won tons Adds a crispy texture.
Pasta
- 1 box tri-color rotini noodles Fun spiral shape.
Dressing
- 1 bottle creamy poppy seed dressing Luscious, flavorful coating.
Instructions
Cooking Pasta
- Cook the rotini noodles according to the package instructions until al dente, then drain and rinse under cold water.
Preparing Won Tons
- Add the mini chicken and cilantro won tons to the pasta during the last two minutes of cooking or boil them separately for about two minutes. Drain and rinse with cold water.
Chopping Vegetables
- Chop the sugar snap peas, cucumber, green onions, red onion, and mini peppers into uniform, bite-sized pieces.
Combining Ingredients
- In a large mixing bowl, combine the cooled pasta, won tons, chopped vegetables, and thawed edamame.
Adding Dressing
- Drizzle the creamy poppy seed dressing over the mixture and gently toss until well coated.
Chill Before Serving
- Cover and refrigerate the salad overnight for flavors to meld. Serve chilled.
Notes
Consider adding soy sauce or sesame seeds for extra flavor. You can also substitute vegetables for more crunch.